Risotto Primavera

Name: Risotto Primavera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup arborio rice; 4 cups vegetable broth, warm; 2 tbsp olive oil; 1 onion, finely diced; 2 garlic cloves, minced; 8 spears asparagus, chopped; 1/2 cup fresh or frozen peas; 1 zucchini, diced; 1/2 cup dry white wine; 1/2 cup Parmesan cheese, grated; 2 tbsp unsalted butter; 1 tsp lemon zest; to taste salt; to taste black pepper, freshly ground

A creamy vegetable-packed risotto highlighting seasonal spring vegetables in a rich Parmesan broth. Perfect for a satisfying yet elegant lunch.

40 minMediumServes 4420 cal/serving

ItalianLunchStovetopVegetarianHigh FiberLow CarbCorn-Free

Ingredients

1 cup arborio rice
4 cups vegetable broth, warm
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
8 spears asparagus, chopped
1/2 cup fresh or frozen peas
1 zucchini, diced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tbsp unsalted butter
1 tsp lemon zest
to taste salt
to taste black pepper, freshly ground

Instructions

1

Heat 4 cups warm vegetable broth in a saucepan and keep warm over low heat.
2

In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add 1 finely diced onion and cook until translucent, about 3-4 minutes.
3

Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.
4

Add 1 cup arborio rice to the pot and stir for 1-2 minutes until the grains are coated with oil and slightly translucent around the edges.
5

Pour in 1/2 cup dry white wine and stir until almost completely absorbed.
6

Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process takes about 18-20 minutes total.
7

When the rice is about halfway cooked (after about 10 minutes), add 8 spears chopped asparagus and 1 diced zucchini.
8

When the rice is nearly done (al dente with a slight bite), add 1/2 cup fresh or frozen peas and cook for 2 more minutes.
9

Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1 tsp lemon zest.
10

Season with to taste salt and to taste freshly ground black pepper. Let stand for 2 minutes before serving.

Questions

Can I make Risotto Primavera dairy-free?

Yes. The dairy in this entry is 1/2 cup Parmesan cheese, grated, 2 tbsp unsalted butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Risotto Primavera keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Risotto Primavera?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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